Filter
Top Products
Country Pâté with
Cranberries and Pistachios
1 tablespoon unsalted butter
4 ounces shallots, peeled and
chopped
1 pound lean pork (trimmed
shoulder), cut into 1-inch cubes
½ pound veal, cut into 1-inch cubes
½ pound chicken thighs, skinless,
boneless, cut into 1-inch cubes
1 large egg, lightly beaten
¹∕
³
cup half-and-half
¹∕
³
cup white vermouth or dry white
wine
²∕
³
cup shelled white pistachios
²∕
³
cup dried cranberries
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon herbes de Provence
1 teaspoon sage
¼ teaspoon allspice
¹∕
8
teaspoon freshly grated nutmeg
¹∕
8
teaspoon cayenne pepper
¹∕
8
teaspoon cumin
cooking spray
¹∕
³
pound prosciutto, thinly sliced
1 quart boiling water
Heat butter in a 10-inch Cuisinart
®
nonstick skillet over medium heat. Cook shal-
lots, stirring occasionally, until soft, about 5 minutes. Let cool; reserve.
Insert the metal blade in a Cuisinart
®
Food Processor. Place pork cubes in the work
bowl and pulse 10 to 15 times until finely chopped. Do not overprocess. Remove;
place in a large bowl. Place veal cubes in work bowl and pulse to chop; transfer to
bowl with pork. Repeat with chicken.
Add cooled shallots, egg, half-and-half, wine, pistachios, cranberries, salt, pep
-
per, herbes de Provence, sage, allspice, nutmeg, cayenne, and cumin to the mixing
bowl. Stir to combine thoroughly.
Taste for seasoning by flattening 1 tablespoon of pâté mixture into a patty shape
and cooking in a skillet until brown. Adjust seasonings if needed.
Lightly coat an 8½ x 4½ x 2½-inch loaf pan with cooking spray. Line pan with
slices of prosciutto, letting ends hang over the edges. Spoon in meat mixture, press
-
ing down to even. Cover with a slice of prosciutto and fold over the ends to cover
Makes 12 slices
6
9
6
9
■
9
StarterS/BeverageS/MiScellaneouS